Vegan mushroom barley soup

Name: Vegan mushroom barley soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 5
Cuisine: Mediterranean
Ingredients: 400 g mixed mushrooms (cremini, shiitake, oyster); 150 g pearl barley; 1500 ml groentebouillon; 15 g dried porcini mushrooms (rehydrated); 150 g ui; 150 g wortel; 100 g selderij; 3 cloves knoflook; 2 tbsp olijfolie; 1 tbsp sojasaus; 1 tsp fresh thyme; 2 tbsp fresh dill

Hearty fall/winter soup — earthy mushrooms, chewy barley, dried porcini for depth. 9 g fiber, freezes for weeks.

⏱ 65min✂ 15voorber.👤 5pers.🧊 5dkoelkast260kcal9 gP42 gC6 gF

VeganistischVegetarischMediterraan📦 Meal prep❄ Invriesbaar

Micro's per portie

% van dagelijkse referentie-inname volwassene (FDA/EFSA)

IJzer
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Calcium
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B12
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Omega-3
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Zink
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Dit recept bevat verwaarloosbaar weinig B12. Veganisten moeten B12 apart suppleren (de enige voedingsstof die planten niet betrouwbaar leveren).

Ingrediënten

•400 g mixed mushrooms (cremini, shiitake, oyster)
•150 g pearl barley
•1500 ml groentebouillon
•15 g dried porcini mushrooms (rehydrated)
•150 g ui
•150 g wortel
•100 g selderij
•3 cloves knoflook
•2 tbsp olijfolie
•1 tbsp sojasaus
•1 tsp fresh thyme
•2 tbsp fresh dill

Stappen

1.Rehydrate porcini in 200 ml hot water 15 min. Reserve the liquid, chop the mushrooms.
2.Heat oil in a heavy pot, sweat onion + carrot + celery 8 min.
3.Add minced garlic, fresh mushrooms (sliced), cook 8 min until they release and reabsorb their water.
4.Stir in barley, soy sauce, thyme, chopped porcini.
5.Pour in broth + porcini liquid (strained). Bring to boil, then simmer 40 min covered until barley is tender.
6.Stir in fresh dill, season with salt + pepper.

Vertaling in uitvoering — Engelse origineel getoond.